Did you know that bok choy is a type of cabbage and originally from Asia? The white stems are wonderfully fresh and crunchy and the dark green leaves slightly spicy. With this versatile vegetable you can go in different directions, but bok choy is best when you cook it briefly. This keeps the stumps nice and crunchy. You usually only add the green leaves at the very end of the preparation.
Mung Bean sprouts
Celtic sea salt
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Nightshade, Soy, Gluten, Legumes, Peanut
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